Mushroom & Taleggio Crostini with Balsamic Reduction
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Ingredients
Instructions
- 1
Make the balsamic reduction: In a small saucepan, bring balsamic vinegar (and brown sugar if using) to a simmer over medium heat. Reduce until syrupy and coats the back of a spoon — about 10–12 minutes. Remove from heat and cool; it will thicken further.
- 2
Prepare crostini: Preheat oven to 200°C/400°F. Brush baguette slices lightly with olive oil on both sides, season with a little salt. Arrange on a baking sheet and toast 6–8 minutes until golden and crisp. Set aside.
- 3
Sear the mushrooms: Heat a large heavy skillet over high heat until hot. Add 1 tbsp olive oil and 1 tbsp butter. Add half the mushrooms in a single layer — do not overcrowd. Let them brown undisturbed for 2–3 minutes, then toss to brown the other side. Remove to a bowl and repeat with remaining mushrooms, adding remaining 1 tbsp oil/butter as needed. You want deep caramelization — flavor comes from browning.
- 4
Aromatics and seasoning: Reduce heat to medium, add the minced shallots and garlic to the pan, sauté 1–2 minutes until fragrant. Return all mushrooms to pan, add thyme, Worcestershire (or soy+lemon), and chopped parsley. Toss and season vigorously with salt and plenty of black pepper. Cook 1–2 minutes to marry flavors. Taste — it should be boldly seasoned.
- 5
Assemble crostini: Place toasted baguette slices on a sheet. Top each with a generous spoonful of the warm mushroom mixture. Lay a thin slice of Taleggio over the mushrooms.
- 6
Melt the cheese: Return crostini to the oven for 3–4 minutes, or place under a hot broiler for 1–2 minutes, until Taleggio is melted and slightly bubbling. Watch closely — Taleggio melts fast.
- 7
Finish and plate: Arrange crostini on a platter, drizzle with reserved balsamic reduction (use sparingly — a little goes a long way), and scatter microgreens or basil if using. Serve immediately while cheese is gooey and mushrooms are warm.
- 8
Pro tips: Don’t steam mushrooms — high heat and small batches for browning. If Taleggio is unavailable, choose a soft melting cheese with a creamy, slightly pungent profile. Balsamic reduction can be made ahead and refrigerated; warm slightly before using.
